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Roasted pumpkin and sage soufflé


Serves: 4
timePrep time: 20 mins
timeTotal time:
Roasted pumpkin and sage soufflé
Recipe photograph by Lauren Mclean

Roasted pumpkin and sage soufflé


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
321Kcal
Fat
23gr
Saturates
10gr
Carbs
14gr
Sugars
4gr
Fibre
2gr
Protein
14gr
Salt
1gr

Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes

Ingredients

  • 500g pumpkin or squash, peeled, deseeded and cut into 2cm cubes
  • a small handful of sage leaves
  • 2 tbsp olive oil
  • 20g butter, melted, to grease
  • 30g fresh white breadcrumbs
  • 350g tub Sainsbury’s chilled Italian three cheese sauce
  • 4 medium eggs, separated

Step by step

Get ahead
Roast and mash the pumpkin up to 1 day ahead. Cool, cover and chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the oil and roast for 25-30 minutes until tender and slightly golden. Remove the sage leaves and blitz the roasted pumpkin or squash in a food processor until smooth. Spread out the mixture on a plate to cool.
  2. Meanwhile, brush the insides of 4 x 300ml ovenproof mugs, teacups or ramekins with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated – this helps the soufflés to rise well.
  3. Tip the cheese sauce into a large bowl. Stir in the egg yolks and cooled mashed pumpkin or squash, and season generously.
  4. In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.
  5. Divide the mixture equally between the mugs so it comes about 2cm below the tops. Put the mugs on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away.

    This recipe contains partially cooked eggs
Chef quote
An easy cheesy soufflé

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